Recipe - Insalta Di Pasta Brillante (Pasta Salad Sunsh

5 Anchovy fillets; fine chop
One fourth cup Capers; drain, chop
1 One half Red sweet pepper; thin strip
1 One half Yellow sw pepper; thin strip
2/3 cup Extra virgin olive oil
One half teaspoon Red pepper flakes
1 teaspoon Salt
One half teaspoon Pepper; fresh ground
1 pound Tomatoes; ripe, peeled
3 tablespoon Lemon juice; fresh
1 pound Penne lisce or rigate

Place anchovy fillets, capers, cut or sliced up peppers, olive oil, red pepper
flakes, salt and pepper in a large bowl, mix well and set aside. Cook pasta
until al dente. Do not over cook. Drain and cool slightly. To peel the
tomatoes, bring a pot of water to boil, drop in the tomatoes for about 1
minute, remove and plunge into cold water. The skin will slip off easily.
Cut the tomatoes into large cubes, discard the seeds. Add the pasta to the
anchovy mixture, and mix well. Add the lemon juice, tomato cubes and toss
gently. Cover and refrigerate. Keeps well and should be made a few hours or
a day ahead. Prep time= 25 minutes, Cook time= 15 mins.